DirectionsSet a heavy-based pot over medium-high heat and add a 3-count of olive oil. Add onions and saute for 2 to 3 minutes until translucent. Add ground turkey, season well with salt and pepper and brown well all over, breaking it up with a wooden spoon - about 7 to 10 minutes. Add ketchup, mustard, cayenne, brown sugar and tomato paste. Reduce heat and simmer for 10 to 12 minutes. Finish with a splash of red wine vinegar and season it once more before serving on parker rolls.

I did fewer adjustments on this recipe than I think I ever have on anything else! It came out WONDERFULL and it's a good thing I made a double batch because there was barely enough left over for my lunch today! I was a bit curious about the red wine vinegar at the end, but it really worked!!Oh, also - with the change of using beef instead of turkey, there was a lot of oil rendered that I should have drained, but I didn't do so until the end. Well, I waited to add the vinegar unil after it was drained, but that was it.So if you use a meat more fatty than turkey, just remember to drain and you won't be as grossed out by the pools of oil toward the end!

Also, I was totally pleased and surprised that it took me only 40 minutes to make this, from defrosting the meat and assembling all the ingredients to plating and serving! (I'm a bit slow, it'll probably not take you as long!)